How to:

Roast beef

Roasting beef is super easy and always a show-stopper at the dinner or Sunday lunch table.

To cook, proceed as follows:

Preheat the oven to 180° C and season the surface of the roast. Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked. Allow to stand 10 minutes before carving.

If you like your beef uniformly rare throughout, tie a 2kg piece with kitchen string, then cook it at 100°C for 3 hours and 20 minutes, until a thermometer inserted in the center reads 55°C (130°F).

Slow cooking at this very low temperature is the key to achieving a uniform pink colour from center to edge.

You can get wonderful cuts of beef to roast from Woolworths. Try their sirloin roast - a full-flavoured cut that doesn't require long cooking to be tenderised, or the beef roast or half fillet.

Their commercial beef is matured for tenderness, trimmed of excess fat and bone and specially selected from their approved and independently audited suppliers.

Their free-range beef is from cattle that are free to roam, grazing in open pastures and are never given routine antibiotics. Read more about Woolworths' free-range beef here. Plus, it's matured for tenderness.

Also read up on general guidelines for oven-roasting different types of meat

TRY THESE RECIPES

Beef fillet with roasted vegetables and glazed spring onions on crushed herb potatoes

Mustard roast beef with fresh tomato sauce

Rare-beef-and-beetroot roast with pomegranate sauce

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Serves:	4
Category:	Great value
Prep time:	30 minutes
Cooking time:	30 minutes
Ingredients: 125 ml hot beef stock 150 g couscous 1 egg 10 ml smoked paprika 5 ml sea salt ` freshly ground black pepper 30 ml fresh coriander, chopped, plus leaves for garnishing 500 g beef mince flour, for dusting 30 ml sunflower oil, for frying 1 x 400 g can italian tomatoes in juice 30 ml north african chermoula paste for the couscous 250 g ready to use julienne carrot 500 ml beef stock 300 g whole wheat or regular couscous 30 ml seedless raisins 20 g fresh coriander, chopped 30 ml olive oil sea salt and freshly ground black pepper
Cooking instructions: To make the spiced beef patties: Pour the hot stock over the couscous and leave for 5 minutes. Whisk together the egg, spices, salt and a few twists of black pepper. Add to the couscous with the chopped coriander and beef mince. Knead together then check seasoning. Form into 8 to 10 medium-sized patties then dust each in the flour. Heat the oil in a medium-hot pan then brown the patties. Remove with a slotted spoon. Pour off the excess oil then wipe the pan. Blend the tomatoes with the chermoula paste and a little seasoning. Pour into the pan and bring to a simmer. Add the patties then gently simmer, covered, for 20 minutes. Check seasoning. Sprinkle with coriander leaves. To make the couscous: Simmer the carrot in the beef stock, covered, for 5 minutes or until just tender. Stir in the couscous, raisins and coriander. Turn off the heat and leave for 5 to 10 minutes. Add the olive oil and fluff the couscous with a fork. Check seasoning. For special occasions: Use minced free-range lamb instead of beef and add a sprinkling of toasted pine nuts to the couscous. Per serving: 2622kJ, 33g protein, 32g fat, 48g carbs
Wine: WINE: Simonsig Pinotage 2006

How to:

Roast beef

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